Pastelitos 

Preparation

1. Step 1

   Make the sazón: To a blender, add bell pepper, cilantro, onion, lime juice and ½ cup water. Blend until the mixture is mostly smooth, about 1 minute.

2. Step 2

   Prepare the filling: In a bowl, combine the sazón with the ground beef, soy sauce, oregano, garlic powder, salt and pepper; mix with a fork until well incorporated. Set aside and let rest for at least 10 minutes.

3. Step 3

   Heat a large, heavy-bottomed pot on medium-high then add the beef mixture in batches, stirring each batch continuously for a few minutes to break up the meat. The pan should sizzle when you add the first batch and subside as you continue to add the rest. Continue to stir occasionally until the beef is no longer pink, about 10 minutes. Lower the heat to medium and continue cooking until the liquid has mostly evaporated.

4. Step 4

   Stir in the tomato paste and cook, stirring, until incorporated, 1 to 2 minutes. Remove from the heat and allow the filling to cool slightly, about 20 minutes.

5. Step 5

   Fill a small bowl with lukewarm water. Remove 1 disk of dough from the packaging (keep the others covered) and slice it in half. Take 1 half of the disk and, using your fingers, gently stretch out the dough so that the center has expanded slightly, then place it flat on a cutting board or large plate. (If the dough is dry or too firm to stretch, dip your fingertips in the bowl of water and gently massage the water into the dough all over to soften it.)

6. Step 6

   Place a heaping tablespoonful of filling at the center of the dough. If necessary, lightly moisten the edges of the dough, then fold it over so that the edges meet, forming a triangle. Press the edges down to enclose the filling, then, using the tines of a fork, press firmly to crimp the edges and seal the dough. (You should be able to see a slight imprint from the fork on the other side.) If some of the liquid from the ground beef oozes out, wipe the edges clean with a damp paper towel. Repeat with the remaining dough and filling, forming about 30 pastelitos.

7. Step 7

   Line a plate with parchment paper to prevent the pastelitos from sticking. As each pastelito is filled, place it on the plate, spacing evenly apart to prevent sticking and adding parchment paper between layers. Cover the filled pastelitos with a damp paper towel to prevent the dough from drying out. (The pastelitos can be formed and filled up to 24 hours ahead. Cover and refrigerate.)

8. Step 8

   Line a baking sheet with paper towels or a wire rack. Heat a 3- to 4-quart heavy-bottomed pot on medium-high heat and add the oil. When the oil is hot, shimmering but not smoking (about 350 degrees on a deep-fry thermometer), fry the pastelitos in batches, turning frequently until deep golden brown, 4 to 5 minutes per batch. Small air bubbles should appear on the dough surface and the edges should be crisp. Transfer to the prepared baking sheet and repeat with the remaining pastelitos.

9. Step 9

   Serve warm. (Leftover pastelitos can be refrigerated up to 3 days; reheat in a 350 degree oven for 8 to 10 minutes.)